Wash the potatoes and cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes and stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water and sugar. Stir and quickly bring to a full boil. Reduce heat to very low and cover with a tight fitting lid. Simmer gently for 20 to 25 minutes.

minutes before the end, add the peas. Remove lid, turn off heat and add 1 tb ghee. Let rice sit for 5 minutes. Fluff and garnish each portion with lemon wedges. Adapted from Yamuna Devi, ‘The Art of Indian Vegetarian Cooking’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008